West Bend L4854 - Manual (Page 37)

36
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE
BREAD SELECT SETTING
TO USE: French
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture
into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker. 4. Program for recommended Bread Select
Setting and desired Bread Color. Program
TIMER if being used. Start bread maker. When
done, turn off and remove bread from pan.
Cool on rack before slicing.
FRENCH BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10½ ounces (1¼ cups + 1 tbsp.)
1 tablespoon
3⅓ cups
1½ teaspoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons WATER, 80 °°°° F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
12½ ounces (1½ cups + 1 tbsp.)
1½ tablespoons
4¼ cups
2 teaspoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
MULTI-GRAIN BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10 ounces (1¼ cups)
1 tablespoon
2 cups
1 cup
½ cup
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons WATER, 80 °°°° F
BUTTER or MARGARINE
BREAD FLOUR
WHOLE WHEAT FLOUR
7-GRAIN CEREAL, found at health stores
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
12 ounces (1½ cups)
1½ tablespoons
3 cups
1 cup
½ cup
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
ITALIAN HERB BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10 ounces (1¼ cups)
2 tablespoons
3⅓ cups
2 tablespoons
1 tablespoon
1 tablespoon
2 teaspoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons WATER, 80 °°°° F
BUTTER or MARGARINE
BREAD FLOUR
GRATED PARMESAN CHEESE
DRY MILK
SUGAR
ITALIAN SEASONING
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
12 ounces (1½ cups)
2 tablespoons
4 cups
3 tablespoons
1½ tablespoons
1½ tablespoons
2½ teaspoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons